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Pickled Eggs And Red Beets

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  Small beets 2 Bunch (200 gm) (Young Variety)
  Water 1⁄2 Cup (8 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Firmly packed light brown sugar 1⁄4 Cup (4 tbs)
  Cinnamon stick 1
  Whole cloves 6
  Pickling spice 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Hard-cooked eggs 6 , shelled

Boil beets until tender.
Skin and put in a deep bowl.
Bring water, vinegar, sugar, spices and salt to a boil.
Pour over beets and let stand overnight.
Place eggs in the mixture, making sure eggs are completely covered with liquid.
Let stand in refrigerator for 2 or 3 days before serving.

Recipe Summary

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Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 880 Calories from Fat 330

% Daily Value*

Total Fat 37 g56.4%

Saturated Fat 11.2 g56.2%

Trans Fat 0 g

Cholesterol 1450.2 mg483.4%

Sodium 1097.8 mg45.7%

Total Carbohydrates 85 g28.3%

Dietary Fiber 8.7 g34.6%

Sugars 72.7 g

Protein 47 g93.6%

Vitamin A 41.5% Vitamin C 18.8%

Calcium 28.4% Iron 36.9%

*Based on a 2000 Calorie diet

Pickled Eggs And Red Beets Recipe